Quote:
Originally Posted by john70t
For seasoning/curing, the gf says- coat with real lard(not crisco) and stick in an oven at 400 for an hour and a half.
It will smoke like crazy, but seal everything up.
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i like veggie shortning..and i do the heat portion in my BBQ grill. that initial shipping grease (wont apply to the rusty dutch) has a crazy smell.